Tangy Grilled Beef
Fire up the grill to see how just a little bit of cooking pays off with big flavor and succulent, juicy meat in this simple and delicious recipe.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
2 tablespoons packed brown sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
0.25 teaspoon dried thyme, crushed
1.5 pounds boneless beef sirloin steak, 3/4-inch thick
2 tablespoons packed brown sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
0.25 teaspoon dried thyme, crushed
1.5 pounds boneless beef sirloin steak, 3/4-inch thick
Instructions
Stir the soup, brown sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare or to desired doneness, turning the steak over once halfway through grilling and brushing often with the soup mixture.
Heat the remaining soup mixture in a 1-quart saucepan over medium-high heat to a boil. Slice the steak and serve with the soup mixture.
Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare or to desired doneness, turning the steak over once halfway through grilling and brushing often with the soup mixture.
Heat the remaining soup mixture in a 1-quart saucepan over medium-high heat to a boil. Slice the steak and serve with the soup mixture.
Tangy Grilled Beef
Print
Fire up the grill to see how just a little bit of cooking pays off with big flavor and succulent, juicy meat in this simple and delicious recipe.
Instructions
Stir the soup, brown sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare or to desired doneness, turning the steak over once halfway through grilling and brushing often with the soup mixture.Heat the remaining soup mixture in a 1-quart saucepan over medium-high heat to a boil. Slice the steak and serve with the soup mixture.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup2 tablespoons packed brown sugar2 tablespoons lemon juice2 tablespoons vegetable oil1 tablespoon Worcestershire sauce1 teaspoon garlic powder0.25 teaspoon dried thyme, crushed1.5 pounds boneless beef sirloin steak, 3/4-inch thick
